1 (No. 2) can cream-style corn or 6 ears of fresh corn, grated off cob
2 eggs, slightly beaten
1 c. sweet milk
1/4 c. sugar
1/2 stick butter
1 tbsp. cornstarch
1/2 tsp. salt
2 slices bacon

In a large bowl, combine corn, eggs, sugar, salt and cornstarch. Mix well. Add milk; blend until ingredients are covered. Cut butter into small pieces and mix in corn batter. Pour into buttered 3-quart baking dish. Place bacon on top.

Bake at 300°F for 45 minutes.